Grilled Asparagus Salad

Another recipe from the Sonoma Diet book. This is best when served immediately.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 12  ounces fresh asparagus, trimmed (thick spears)
• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground black pepper
• 3  tablespoons lemon juice
• 2  hard-boiled eggs, peeled and chopped
• 1  tablespoon  shredded parmesan cheese

Directions

1. In a large bowl toss asparagus with 1 tablespoon olive oil, salt and pepper.
2. Place asparagus on an uncovered grill for 5-7 minutes, until asparagus is crisp-tender. Turn occasionally.
3. Remove asparagus from grill, place on serving plate.
4. Drizzle with lemon juice and 1 tablespoon olive oil.
5. Top with eggs and Parmesan.